Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
Joint Authors
Correia, A. F. K.
Loro, A. C.
Zanatta, S.
Spoto, M. H. F.
Vieira, T. M. F. S.
Source
International Journal of Food Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-06-15
Country of Publication
Egypt
No. of Pages
7
Abstract EN
This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process.
Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity.
This study aimed to obtain the best processing conditions to avoid losses and keep product quality.
Factorial design and surface response methodology were applied to fit predictive mathematical models.
In the dehydration of tomatoes through the adiabatic process, temperature, time, and sample thickness, which greatly contribute to the physicochemical and sensory characteristics of the final product, were evaluated.
The optimum drying conditions were 60°C with the lowest thickness level and shorter time.
American Psychological Association (APA)
Correia, A. F. K.& Loro, A. C.& Zanatta, S.& Spoto, M. H. F.& Vieira, T. M. F. S.. 2015. Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato. International Journal of Food Science،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065987
Modern Language Association (MLA)
Correia, A. F. K.…[et al.]. Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato. International Journal of Food Science No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1065987
American Medical Association (AMA)
Correia, A. F. K.& Loro, A. C.& Zanatta, S.& Spoto, M. H. F.& Vieira, T. M. F. S.. Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato. International Journal of Food Science. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065987
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1065987